F4T6UY’s Big Fat Thread of Accountability

That’s a beautiful site. The best part about all this prep for me is that my wife and kids are super picky eaters and not really into barbq and leftovers. I get the lion’s share guilt free!

I love me some stuffed jalapeños.

 

I did something similar about 5 years ago. Peaked at around 230 lbs but I'm also short AF. In 2 years I dropped down to 149 lbs. Mostly a permanent diet change and about 18k a week of cardio. I've since bulked up and added about 40 lbs of muscle and managed to keep the bodyfat % about the same.

I couldn't do keto or any of those other diets, just too much work IMO. I just replaced pretty much all my liquid intake with water (aside from my morning coffee) and I quit fast food/junk food and ate more fruits/vegetables.

 

Put green tea leaves or ground green tea leaves on the food while cooking.

 

Cooking fresh food, avoiding processed crap, and anything out of a can and limiting soda. you can almost eat anything you want and keep weight off.

 

I can verify that it tastes great.
Merlot, Cabernet and Pinot Noir.
I tried them all. I liked them all.
And that's my honest testimony.

 

After watching about 5 minutes of any workout video I feel both hungry and tired.
I need a fruit bowl and a power nap ASAP. A red wine glass too.

 

Red wine......hot bath.....

 

Dude - I thought you looked healthy enough for a trucker when I met you. I realize you'd lost a lot of weight and commend you for the perseverance to do so.

Great thread!

 

Chicken thighs cooked. 2 eaten. The rest shredded and bagged.

And since I embrace the fat, some skin thrown in each bag.

With my brisket and pork, I have a couple weeks worth of meals. All it needs is to ad some side veggies…or not.

 

Here's my tip on the smoked chicken.

Wife hates dark meat, the oils and fats.

I get a bag of 'leg quarters' - usually $10 or less a bag. Coat in olive oil, basil, seasonings - no sugar - paprika etc. (I just dump in the sink and pour everything on top/swish around)

Smoke them on the Traeger for 2 hours at 240F to 165F, (internal probe) and let the fats and oil drip out to waste. Then I fire up the Weber gas grill.

Take them off the smoker, put them on the block, separate with big knife (drums from thighs) , and blast them on the grill for 10 minutes.

Pan them , cover and let rest for 10 minutes. All the pink is gone, tender, and greaseless with great smoke flavor.

Shred excess into bags like you do - but that method might turn the family on to it a bit better. (Unless you want to take all the leftovers)